Chicken Perloo Recipe: A One-Pot Low-Country Southern Chicken Dinner by Jan Mostrom

Poultry Dinner Gluten-free
a month ago

Chicken Perloo Recipe: A One-Pot Low-Country Southern Chicken Dinner

Chicken perloo is a warm and creamy, one-pot, low-country southern recipe. The chicken recipe is oh so easy to put together on the stovetop and then pop in the oven. I love the creaminess of the rice with the spices and chicken, which all combine to make a comfort food that is surprisingly nutritious. I added an easy sourdough flatbread that we filled with the chicken perloo and it was dinner perfection!

What is perloo? Southern Living writes, "Many of us associate perloo with the Lowcountry cuisine found around Charleston and Savannah. Like many of the dishes created there, and the cooks with the expertise to have created them, perloo has West African roots. We find dishes similar to perloo in other parts of the South as well, such as Louisiana jambalaya. There are similar dishes in other parts of the world, too, such as Spanish paella, South Asian pulao, Turkish pilav, Greek pilafi, and Indian biryani."

Interesting! To make this gluten-free chicken perloo recipe you will need to gather the following ingredients: olive oil, celery, a sweet bell pepper, onion, garlic, a can of diced tomatoes with herbs, a dry rib rub spice (or your favorite seasoning blend), chicken broth, Charleston Gold rice or arborio rice, cooked chicken meat and smoked paprika.

Serve this savory, rich chicken for dinner with your favorite side dishes.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6


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Recipe Notes

  • The original chicken perloo is made with a green pepper, but we prefer sweet peppers, but use what works for you!

Here' show to make it: 

  1. Place a large Dutch oven on the stove over medium heat. Add the oil. When hot, add the celery, pepper, garlic and onion. Cook for 8 to 10 minutes, or until the vegetables are soft.
  2. Add the tomatoes with liquid, salt and rib rub seasoning. Cook for another 10 minutes, stirring every now and then.
  3. Increase heat to medium-high. Add the chicken broth and chicken. Bring to a boil. Add the rice.
  4. Put the pot into a preheated 350-degree F oven, uncovered, and cook for another 20 minutes.
  5. Remove from the oven and taste, adding salt and pepper, if needed.
  6. Serve warm and enjoy!

Nutrition Facts Per Serving

Calories: 434

Total Fat: 9.8g

Saturated Fat: 1.3g

Cholesterol: 146mg

Sodium: 1134mg

Total Carbohydrate: 34g

Dietary Fiber: 5.7g

Total Sugars: 9.5g

Protein: 55g

Vitamin D: 0mcg

Calcium: 78mg

Iron: 2mg

Potassium: 988mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Hi Jan Mostrom ! Looks like those darn computer gremlins snuck in,and deleted exactly when the rice was to be added. 😱
Jan Mostrom
Terry Eubanks thanks for catching that. It's step 3 after bringing to a boil and my amazing editor will fix immediately!
Donna John
An amazing editor wouldn't of missed it! lol But we're all human. Appreciate the community keeping us on our toes!
Donna John
The rice is added in step 3. Thanks for helping keep our computer gremlins away! :-)

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